Mariante the shrimp and Teriyaki for about an hour before cooking.

Over medium high heat in a greased saucepan, sauté shrimp until fully cooked and pink. Set aside.

With all the vegetables and herbs thinly sliced, set up an assembly line that looks like this: plate of warm water to soak rice papers, shrimp, vegetables, and platter for finished spring rolls.

Soak rice paper until manageable and place two-three small shrimp in center; top with herbs and vegetables and tightly tuck in both sides and roll until formed.

Chill until ready to serve.